Ingredients
Main Ingredients
- 2 ½ cups water
- 1 cup long-grain white rice
- 2 cinnamon sticks
- ¼ teaspoon kosher salt
- 4 cups milk
- 1 cup granulated sugar
Optional Toppings
- ground cinnamon
- chopped nuts
- raisins
Instructions
- Cook Rice mixture: In a large pot or Dutch oven over medium-high heat, combine the water, rice, cinnamon sticks, and kosher salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it cook for 15 minutes, allowing the rice to absorb the water.
- Add Milk and Sugar: Stir in the milk and granulated sugar into the cooked rice mixture. Bring it back to a boil over medium heat, then reduce the heat to low. Continue cooking for 25 to 30 minutes, stirring often to prevent sticking, until the pudding thickens to a creamy consistency.
- Serve: You can serve the arroz con leche warm immediately, or refrigerate it for at least 2 hours to serve cold.
- Garnish: Before serving, sprinkle with optional toppings such as ground cinnamon, chopped nuts, or raisins to add extra flavor and texture.
Notes
- Stirring frequently during the milk cooking phase helps prevent the pudding from sticking and burning.
- Feel free to substitute whole milk with a milk alternative like almond or oat milk for a different flavor or dietary preference.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
- The texture will thicken further when chilled; add a splash of milk to loosen if needed before serving cold.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Latin American
